Betty Adshead's Chili

Betty was an experienced grade 5 teacher at the school where I got my first teaching job, in 1980. Betty (a blonde) and her dark-haired husband Reg (they had Archie comic character names!) were newlyweds in the 50's. Money was tight when they bought their small bungalow, she said, but they still invited friends over for dinner on the weekends. Betty said she'd make a big pot of chili and Reg's friends would bring the beer.

When Betty invited some of the teachers for dinner, she served this chili with crusty bread and  lettuce salad with a sour cream-based Green Goddess dressing. She gave me her chili recipe when I got married in 1985.

If you don't like green pepper, substitute chopped carrot. To make it spicier, add Frank's hot sauce to taste. I add cumin and sometimes jalapeno peppers, use organic black beans instead of kidney beans or a combination of both, use different kinds of ground meat, sometimes leave out the sugar and vinegar or tomato paste, add a little smoked paprika, garnish with fresh cilantro. I use what I have and tweak the seasonings, but Betty basically introduced me to making chili.

In a large pot, heat:

• 5 Tbsp corn oil, then, in the oil, saute...
• 3 chopped garlic cloves
• 1/2 cup diced green pepper
• 1 cup chopped onion

When the onion becomes translucent, add:

• 2 lbs. ground beef 

Crumble with a fork and stir till browned.

Add:

• 2 large cans of diced tomatoes including liquid
• 2 large cans of kidney beans, drained (4 cups) 
• 1 small tin tomato paste
• 1 tsp salt
• 4 Tbsp chili powder

Cover, reduce heat and simmer at least 1 hour, stirring occasionally. Then add:

• 1 cup boiling water
• 1 tbsp brown sugar mixed in 1 tbsp wine vinegar (this is optional and just to add extra flavour)

Stir over heat till well-mixed.

Transfer to a large wide bowl or pan to cool in fridge.

Microwave Chili

You can't convince me that this is as good as simmering chili for an hour on the stove, but if you don't have a stove....

• 1 lb. lean ground beef
• 1 chopped onion
• 1 green or red pepper, chopped
• 2 cloves minced garlic
• 2 Tbsp all-purpose flour
• 2 Tbsp chili powder
• 1 tsp. cumin
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp hot pepper flakes
• 1/4 tsp pepper
• 28 oz can diced tomatoes with liquid
• 14 or 19 oz can kidney beans, drained

1. In 12-cup microwavable casserole dish, crumble raw beef.
2. Sprinkle with onion, pepper and garlic.
3. Microwave on high 6 minutes, stopping to stir every 2 minutes.
4. If meat is still pink, cook just until it loses pink color.
5. Blend in flour and seasonings, microwave on high another minute.
6. Add tomatoes and liquid.
7. Cover and microwave on high 5 minutes.
8. Stir in beans.
9. Set to medium-high (70% power), add beans, cook 10-20 minutes until heated through.

Serves 8

Quick Stove-Top Chili using Leftovers

Stretch 4 cooked hamburger patties, or leftover meatloaf, into a meal for six people. You can also use cooked plant-based burgers for a vegetarian chili. Serve with big slices of crusty bread or over bowls of tortilla chips and lettuce for taco salad.

• 4 cooked hamburgers or thick slices of meatloaf
• 1 medium onion, peeled and chopped
• 3 celery stalks, chopped
• 3 carrots, peeled and chopped
• 2 Tbsp seasoning salt
• 2 Tbsp chili powder
• 1 tsp cayenne pepper
• 2 Tbsp minced garlic
• 2 large cans diced tomatoes
• 2 cans kidney beans, drained
• grated cheddar cheese
• sour cream
• chives

1. In a large pot over medium heat, saute vegetables in a little oil until softened
2. Stir in cooked meat and spices
3. Add 1 cup of water, 2 cans of diced tomatoes with juice and 2 cans of kidney beans (drained) to the mixture and bring to a boil.
4. Reduce heat to medium-low and simmer uncovered about 30 minutes until liquid reduces.
5. Garnish with grated cheddar cheese, sour cream and chives.